One-skillet rice dinners

meat options sauce choices add-in possibilities

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces 1 can (10-3 / 4-oz.) condensed cream of chicken soup 1 soup can of water 1 cup chopped broccoli

1 lb. ground beef 1 jar (16 oz.) TACO BELL HOME ORIGINALS Salsa, 1-1 / 2 cups water 1 cup each KRAFT Shredded Cheddar Cheese and corn

2 pkg. (6 oz. Each) OSCAR MAYER Ham, chopped (stir in with the add-ins) 1 can (14 oz.) Pineapple tidbits, drained- 1 pineapple can of water 1 cup chopped green pepper

meatless: 2 cans (15-1 / 2 oz. each) red kidney beans, drained and rinsed (stir in with the add-ins) 1 jar (16 oz.) TACO BELL HOME ORIGINALS Salsa, 1 cup water 1/2 cup each chopped bell peppers and onions, 1 cup KRAFT Mexican Style Shredded Cheese

Then follow our 3 simple steps:

COOK 1 lb. meat (in 1 Tbsp. hot oil if using chicken) in large skillet for 10 minutes or until cooked through, stirring frequently. (You may need to decrease the cooking time if you are using beef and increase the cooking time if you are using chicken.)

ADD the sauce and 2 cups uncooked MINUTE White Rice- stir. Bring to boil.

STIR in add-ins. Reduce heat to low- cover. Cook 5 minutes or until heated through. Stir before serving.